Dump-and-Bake Chicken Bacon Ranch Alfredo
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
470 kcal
-
Course
Main Course
-
Cuisine
American
Dump-and-Bake Chicken Bacon Ranch Alfredo
Description
In this recipe, chicken breasts are seasoned with ranch dressing mix and baked covered in Alfredo sauce. The covered bake allows the chicken to cook in a flavorful, creamy sauce that helps retain moisture. After baking, the chicken is topped with slices of provolone cheese and crispy bacon, then returned briefly to the oven to melt the cheese and warm the bacon.
The ranch seasoning mix brings herbaceous and tangy notes complementing the mild, creamy Alfredo sauce. Using cooked bacon adds a smoky, salty contrast to the dish. The cheese layer creates a gooey, rich texture topping the tender chicken.
This dish can be served as-is or combined with pasta to turn it into a creamy chicken pasta bake. It’s convenient for preparing ahead or adjusting ingredients such as substituting different cheeses or seasoning blends based on dietary needs or tastes.
Making it in a slow cooker is an alternative method, cooking chicken and sauce on low or high and adding cheese and bacon near the end. Use a smaller baking dish and adjust quantities if cooking for fewer servings.
Ingredients
- 6 chicken breast small, boneless, skinless
- 1 tablespoon ranch salad dressing and seasoning mix
- 1 oz. jar Alfredo pasta sauce or about 1 ¾ cups
- 4 lices Bacon cooked, chopped
- 3 lices provolone cheese
- parsley or chives for garnish; optional
Instructions
- Preheat the oven the 375F (190C). Spray a 2-quart baking dish with cooking spray.
- Place chicken in prepared dish and sprinkle both sides of the meat with Ranch seasoning mix.
- Pour Alfredo sauce over top of the meat, toss to coat, and cover tightly with foil. Bake for 30-35 minutes, or until chicken is cooked through.
- Remove chicken from the oven; top with cheese slices, breaking the cheese to fit on each piece of meat. Sprinkle with chopped bacon and return the dish to the oven (uncovered) for 5 more minutes, or until the cheese is melted.
- If desired, garnish with fresh herbs just before serving.
Notes
- Substitute ranch seasoning with salt and black pepper or Italian seasoning if preferred.
- Cheese alternatives like mozzarella, cheddar, pepper jack, or Parmesan work well in place of provolone.
- For lower sodium, use homemade ranch seasoning and less Alfredo sauce, ensuring chicken remains coated.
- To turn into a pasta bake, shred cooked chicken, mix with cooked pasta and bacon, top with cheese, and bake until melted.
- Bake bacon ahead on a sheet at 400°F for about 13 minutes; microwaving or store-bought precooked bacon is also convenient.
- Slow cooker option: Cook chicken, ranch, and Alfredo on low for 4-6 hours, then add cheese and bacon before serving.
- For smaller portions, halve ingredients and bake in an 8-inch square dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 470kcal | 24% |
| Carbohydrates | 6g | 2% |
| Protein | 45g | 90% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 193mg | 64% |
| Sodium | 1377mg | 57% |
| Potassium | 656mg | 14% |
| Sugar | 1g | 2% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 167mg | 17% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
